That sounds dangerously good 😄
Here’s a Churro Cheesecake Donut Cookies recipe—soft, cinnamon-sugary on the outside with a creamy cheesecake center.
Churro Cheesecake Donut Cookies
Ingredients
Cheesecake Filling
- 4 oz cream cheese, softened
- 2 tbsp sugar
- ½ tsp vanilla extract
Cookie Dough
- ¾ cup unsalted butter, softened
- ¾ cup sugar
- ¼ cup brown sugar
- 1 egg
- 1½ tsp vanilla extract
- 2¼ cups all-purpose flour
- 1½ tsp cornstarch
- 1 tsp baking powder
- ½ tsp salt
Churro Coating
- ½ cup sugar
- 2 tsp ground cinnamon
- 4 tbsp melted butter (for brushing)
Instructions
- Prepare the filling
Mix cream cheese, sugar, and vanilla until smooth.
Scoop teaspoon-sized dollops onto parchment paper and freeze 20–30 minutes. - Make the cookie dough
Cream butter and sugars until fluffy.
Add egg and vanilla.
Mix in flour, cornstarch, baking powder, and salt until combined. - Assemble
Scoop about 2 tbsp dough, flatten slightly, place a frozen cheesecake ball in the center, and seal.
Roll into a smooth ball and gently flatten like a donut cookie. - Bake
Bake at 350°F (175°C) for 11–13 minutes, until edges are set but centers are soft. - Churro finish
While warm, brush cookies with melted butter, then roll in cinnamon sugar. - Cool slightly
Let rest 10 minutes so the cheesecake center sets.
Tips for Donut-Style Perfection
- Slightly undercook for that soft donut texture
- Use cornstarch—it keeps cookies tender
- Serve warm or reheat briefly for gooey centers
If you want, I can:
- Turn these into air-fryer cookies
- Make a filled donut version
- Or give you a bakery-style jumbo version 🍩✨
